Monday, November 5, 2012

Scalloped Potato/Butternut Squash & Ham

Don't you just love scalloped potatoes and ham?
I sure do!
To me, it's a comfort food.
Growing up my mom used to make it all the time,
but she always used the cream of mushroom soup for
the sauce to cook it in.
I used to love pulling the leftovers out of the fridge and 
eating it cold.
Don't judge!
It was good!
At least I thought so when I was a kid..... 
 Speaking of my mom....
I was at her house the other day, and on my way out the door
I noticed this carton of soup setting on her garage table.
As soon as I picked it up,
"Do you want it?"
Came from my mom.
I thought it looked interesting.
Corn & Lemongrass?
Yup, I really wanted to try it.
But instead of just trying it out of the carton,
I used it as my sauce for scalloped potato/butternut squash & ham.
Why not?
Right?
Corn and potatoes are excellent together.
Now come on.....I know you mix your corn with your mashed potatoes. 
This was one fantastic meal.
And yes, I WILL make it again.
Scalloped Potato and Butternut Squash

1/2 butternut squash, peeled and sliced
2 ham slices, cut in cubes (or to your liking)
8 medium golden potatoes, peeled and sliced
1/2 of an onion, sliced
4 TBS butter
2 TBS flour
1/2 c. frozen corn
1 (8 oz.) container corn & lemongrass cream soup
salt and pepper to taste (I like lots of pepper)

Preheat oven to 350 degrees F.
Prepare squash and potatoes in slices. Place half of the potatoes and squash in the bottom of a 13x9 pan sprayed with nonstick spray. Place half of the sliced onion on top, and sprinkle with half of the ham cubes. Repeat this process for another layer.
In a medium saucepan over med heat melt butter. Add flour and whisk. Add corn and whisk some more. Slowly pour in the cream soup until slightly thickened. Pour sauce over the layers of potatoes, squash, onion, and ham. Cover the pan with aluminum foil and bake in a 350 degree F. oven for 1 hour, or until potatoes test done with a fork.


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1 comment:

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